Method

Peel the sweet potatoes and cut into even-sized wedges. Cut the lemons into wedges, removing the seeds. Halve, peel and cut the red onions into wedges.

Add the sweet potato wedges to a saucepan of boiling water and parboil for 2 minutes. Drain well, then transfer to a large roasting tin with the lemons, onions, unpeeled garlic cloves and bay leaves.

Finely chop enough thyme leaves to give you 1 teaspoon. Mix the paprika, chilli powder, thyme, mustard and olive oil together in a small bowl. Pour over the vegetables, season with salt and pepper and toss well to coat.

Roast in the oven for 30–35 minutes until the sweet potato is tender and golden brown. Serve hot as an accompaniment (it is very good with a simple roast chicken) or at room temperature as a salad.

Variation

Sweet potato roasted with bay and orange: Replace the lemons with 1 large orange. Omit the paprika, chilli powder and thyme. Use 6 bay leaves, fresh if possible, crumpled in your fingers to bring out more of their flavour. Use Dijon in place of the wholegrain mustard and proceed as for the main recipe.